MI Coop Kitchen

Ruth’s Bed and Breakfast Oatmeal

Recipe by
HomeWorks Tri-County Electric Cooperative  
25-30 minutes
Prep: 5 minutes | Cook: 25 minutes | Servings: 1 cup


  • 5 cups water
  • 1-1 1/2 cups fruit cut in small pieces (I use a fresh apple, pear, or peach if in season combined with raisins, dried cranberries, dried cherries, dried apricots etc.)
  • 1/4 cup multigrain cereal (eg. Bob’s Red Mill)
  • 2 cups old fashioned oats
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla OR almond extract
  • Favorite nuts (we like walnuts, pecans or slivered almonds)
  • your favorite yogurt


  1. Combine water and fruit in 4 quart saucepan with lid. Bring to a boil.
  2. Turn the heat down and simmer for several minutes until fresh fruit is soft and dried fruit is plump.
  3.  Add multigrain cereal and oats. Simmer on medium heat for five minutes, stirring occasionally.
  4. Remove from heat and stir in vanilla and cinnamon. Cover and let sit for a minute.
  5. Spoon into serving bowls. (Makes 4-5 large servings)
  6. Sprinkle with nuts and top with 4-8 ounces of yogurt.
  7. Garnish with fresh berries if desired. Also can be served with milk or half and half.

We refrigerate leftovers for easy warming later in the week.


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